The shortbread cookie gets its name from its “short” texture, or its lack of liquid, which limits the development of gluten in the flour and creates a crumbly, tender cookie. We’ve added roasted hazelnuts and chocolate to create a cookie that’s perfect for your holiday gatherings.
Makes: about a dozen
Difficulty: easy
Prep time: 30-40 minutes
Cook time: 20 minutes
Ingredients
1 c European-style butter, room temp
½ c granulated cane sugar
2 c of all-purpose flour (Bob’s Red Mill or Shepherds Grain, if available)
1 t vanilla (optional)
½ c roughly chopped K & J Hazelnuts (salted & roasted)
1 12-oz bag chocolate chips for melting
pink Himalayan salt, medium grind or flake
Steps
Preheat oven to 350°. Using a stand mixer if available, cream together butter and sugar until light and fluffy. Slowly add flour to creamed butter and sugar, mixing on low until fully incorporated, then mix in vanilla. Refrigerate dough until it’s easily handled and not too sticky to roll into a ball, approx. 30 min.
Line a 1/8 sheet pan (6 ½” x 9 ½”) with parchment paper. Press chilled dough into pan to form an even layer, covering the entire bottom of the pan. Smooth the top with the back of a metal teaspoon. Sprinkle chopped hazelnuts over the cookie dough, then press nuts into the top of dough with your hands. Bake approx. 20 min. When the top is light and golden, remove from the oven to cool a bit before slicing into bars or squares.
While cooling, melt chocolate chips in the microwave approx. 75 sec, depending on the power of your microwave. Chips should still be visible. Stir to complete the melting process.
Once cut cookies are fully cooled, dip into melted chocolate. Set cookie bars or squares on a parchment-lined cookie sheet and sprinkle with pink Himalayan salt. Chill for a few minutes in the freezer until chocolate sets, then serve.
Cookies can be stored in an airtight container for a week or in the freezer for up to 3 months.
